In the second half of the twentieth century in foodThe industry has become widely used hydrogenated oils. They were considered a useful alternative to animal fats. But in recent years, scientists have found that such processing turns useful vegetable oils into poorly digestible solid fats. True, so far most of the industrially manufactured products contain hydrogenated oils, because they turned out to be much cheaper than natural ones.
Animal fats are solid at room temperature.The same consistency and products made on their basis. Once in the body, they begin to melt. Under normal conditions, vegetable oils are liquid, which is not always convenient on an industrial scale. Therefore, they are modified, turning into solid fats. Healthy unsaturated fatty acids in vegetable oils turn into saturated.
It occurs by heating under highpressure and hydrogen treatment. As a result, margarine or so-called trans fats are obtained from vegetable oil. Such trans fatty acids are formed when the hydrogen molecule takes place in the fat molecule. It turns out oil with high stability, which has a long shelf life. But the body cannot absorb such refractory fats.
In industry, instead of the usualhydrogenated vegetable oil is used. After all, it is much cheaper and does not deteriorate longer. Therefore, products based on it can be stored longer. In addition, these fats are always used for frying food in restaurants and fast food facilities. After all, they burn less, so you can fry more foods per serving of fat.
More than 100 years ago, the French chemist Mezh-Mouriercreated margarine. He was given the task of obtaining a cheap and resistant to deterioration of butter substitute. It should have been used among the poor and in the navy. Mezh-Mourier received a surrogate for cow oil by treating bovine fat with chemicals and churning it with milk. The resulting product was called "margarine".
A few years later another french scientistPaul Sabatier, at the very end of the 19th century, discovered the method of hydrogenation. But it was only at the beginning of the twentieth century that it was patented for the production of solid fats from liquid oils.
The first company to launch the production of hydrogenated fats was Procter & Gamble. In 1909, she began to produce peanut butter based margarine.
Such fats are often used to producedifferent prepared foods. They must be in chips, cornflakes, convenience foods. You can find them in cookies and crackers, donuts and sweets. Sauces, ketchups and mayonnaise often contain these fats, you can even find them in some dairy products and ready-made cereals. The whole fast food prepared with their participation: french fries, hamburgers, chicken nuggets.
Very soft butter is obtained whenits saturated fatty acids were converted into trans fats with hydrogen. The consumer considers that he eats useful oil, but actually receives the hydrogenated oils, unhealthy for health. Only recently, they began to write on packages with such a product that this is a “spread”, and not oil. The popularity of this product is explained by its cheapness, and a large number of flavoring additives makes it tasty.
Despite the plant origin,hydrogenated oils become unhealthy. Products containing them are advertised as a healthy diet, because they are based on unsaturated vegetable fats. But when treated with hydrogen, they become saturated. Recent studies by scientists have shown that with frequent consumption of large amounts of these fats in the body such changes occur:
Trans fatty acids found widespreadin the food industry and in cosmetology. They have a lower melting point, they do not deteriorate for a long time and have a dense consistency. This makes these fats very popular in cosmetology. Hydrogenated castor oil is most commonly used. Based on it, the substance PEG 40 is made, which is used as an emulsifier and solvent. Due to its properties, essential oils and fats easily dissolve in the aquatic environment.
This oil is used in tonic, lotion and cosmetic milk, air fresheners, salt scrubs, shampoos and conditioners, body sprays and alcohol-free deodorants.
Hydrogenated castor has few properties:
This is the most common fat used already.many years a man in food. Sunflower oil is a great source of unsaturated fatty acids, so it is good for health. But lately, it has become increasingly processed in a special way in order to increase the shelf life and cost. Such refined vegetable oil is also advertised as very useful. But get it by evaporation and compounds with special chemicals. As a result, it contains a large number of trans fats.
If, when heated, it is combined with hydrogen,Hydrogenated sunflower oil is obtained. It is solid, refractory, and during frying it does not prohob and does not burn. This fat is very popular in catering and food industry.
Since the beginning of the twentieth century, people began to use widely infood soybean seed oil. It is rich in unsaturated fatty acids and is very healthy. Soybean oil is easily digested, normalizes the digestive system and strengthens the immune system. But a large amount of linolenic acid sometimes gives it an unpleasant taste and instability when heated. Therefore, from the mid-twentieth century began to use hydrogenated soybean oil.
In this process, it is possible to achieve a decrease inamounts of linolenic acid. Then, by freezing, the solid fractions are removed from the oil. It turns out a great salad oil, which is very popular around the world. And from the products of its processing make margarine, spread and cooking oil, as they do not burn when frying and do not have an unpleasant smell.
This fat is widely distributed in chemicalindustry. Rapeseed oil is used for the production of explosive mixtures, antifreeze, in the processing of paper and leather products. But recently it has been used in the food industry, especially often for the production of confectionery and alcoholic beverages. For this, hydrogenated rapeseed oil is used. It is known as the food additive E 441.
Путем обработки водородом удалось удалить из rapeseed oil unhealthy erucic acid and get rid of bitterness. It has been used as a stabilizer and emulsifier. This oil helps to preserve the texture and shape of food products, to mix the components. Often this product is used in cosmetology, as it softens the skin and maintains its water balance.
But despite the fact that they advertisehydrogenated rapeseed oil as a healthy, it brings considerable harm to health. It contains trans fats that disrupt metabolic processes, reduce immunity and increase the risk of cardiovascular diseases and obesity.
Since the end of the twentieth century in all countries has become widelyapply palm fruit oil. It became popular due to its low cost and long shelf life. Natural palm oil contains both unsaturated and saturated fatty acids, vitamins, proteins. Despite this, it is considered not very useful. Although hydrogenated palm oil is particularly harmful. Recently it has been widely used in the food industry, especially in the production of dairy products, confectionery and baby food.
Do not think that if the product packagingit is written that "vegetable oil" is included, then it is really useful. Often, hydrogenated fats are added even to butter. Therefore, you need to look at the price of the product and its shelf life.
